Recipe of the Week: Golden West Duckling, by G.T.


  • 1 (4 to 5 lb) ready-to-cook duckling
  • 1 (29oz) can sliced cling peaches
  • 1 Tbsp grated orange peel
  • ½ cup dry white wine
  • 2 Tbsp honey
  • 1 Tbsp soy sauce
  • ¼ tsp seasoned salt
  • 1 Tbsp cornstarch
  • 1 Tbsp cold water


  1. Cut or have the butcher cut duckling into halves, lengthwise (if your slow-cooking pot is 3½ quarts or less, cut duckling into quarters so it will fit.)
  2. Prick skin with fork at about 2-inch intervals.
  3. Place on trivet in slow-cooking pot, cut side down.
  4. Drain peaches, saving syrup. Combine 1 cup peach syrup with orange peel, wine, honey, soy sauces and seasoned salt.
  5. Brush some of the sauce over duckling.
  6. Cover and cook on low for 7 to 9 hours or until tender. (If possible, drain excess fat and brush with sauce once or twice while cooking.)
  7. Dissolve cornstarch in water and stir into remaining sauce.
  8. Cook sauce in a small saucepan until slightly thickened. Add drained peaches to sauce, heat and serve with duckling.

Serve duckling with bananas and cooked rice. Makes about 4 servings.

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